Description
A hearty and creamy one-pot meal combining tender chicken, fresh broccoli, and fluffy rice in a cheesy sauce. This One Pot Chicken Broccoli and Rice recipe is perfect for a comforting dinner that’s easy to prepare with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 1/2 pounds boneless skinless chicken breast cubed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium white onion diced
- 1 tablespoon minced garlic
- 1 1/2 cups long grain white rice
- 3 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 2 cups milk
- 4 cups broccoli florets cut into bite-size pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups shredded cheddar cheese divided
Instructions
- Heat the fats: Heat 2 tablespoons olive oil and 2 tablespoons salted butter in a large heavy bottom pot or 6-quart dutch oven over medium heat.
- Cook the chicken: Add in cubed chicken and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook chicken for 5 minutes until exterior gets some browning.
- Sauté the onion: Add in 1 medium white onion and cook alongside the chicken until the onions are softened, about 5 to 7 minutes, stirring frequently.
- Toast the rice and garlic: Add 1 1/2 cups long grain white rice and 1 tablespoon minced garlic and cook for 90 seconds, stirring constantly, until the rice is lightly toasted. Add in 3 tablespoons all-purpose flour and stir until all of the flour has been absorbed, about 1 minute.
- Add liquids and seasonings: Slowly pour in 2 1/2 cups chicken broth, 2 cups milk, 4 cups broccoli florets, 1 teaspoon dried thyme, and 1 teaspoon dried oregano.
- Cook the rice and broccoli: Bring to a boil over high heat, then reduce to medium-low. Cover with a lid and cook until the rice is almost cooked, about 20 minutes. Stir occasionally to prevent sticking.
- Add cheese and melt: Stir in 1 cup cheese. Top with the remaining 1 cup cheese and place the lid back on for 2 to 3 minutes until the cheese has melted.
Notes
- Use full-fat milk for a creamier texture or substitute with half-and-half for extra richness.
- If preferred, substitute chicken breast with boneless skinless chicken thighs for more flavor.
- Make sure to stir occasionally while cooking to avoid rice sticking to the pot.
- Broccoli florets can be steamed separately if you prefer a firmer texture before adding.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or cornstarch.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
